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A perfect recreation of the savory depth and pinkish broth color unique to street food stalls, using frozen blue crabs and a secret seasoning blend.

A traditional pork bulbaek-style spicy stir-fried pork, where the meat and vegetables are marinated together and then stir-fried with water to keep it moist and tender.

A moist and rich dakbokkeumtang made with plenty of minced garlic, fermented anchovy sauce, and 12 minutes of medium-heat cooking

A restaurant-style jjolmyeon featuring deeply savory radish muchae, a secret sauce made from its juices, and crunchy soybean sprouts.

A restaurant-style ugeoji haejangguk featuring tender boiled ugeoji in a rich beef broth with the deep savoriness of doenjang

A quick 5-minute bubbling doenjang jjageuli boosted with the refreshing taste of clams, shiitake mushrooms, and fermented anchovy sauce

A spicy street-style eomuk-tang with a refreshing broth made from shrimp heads and large green onion roots, deepened with tuna extract and soup soy sauce.

A super simple bibim somyeon with a rich, savory depth and smoothness that clings to the mouth, thanks to the addition of tonkatsu sauce and mayonnaise.

A special kimchi made with salted napa cabbage and radish, enhanced with clear lemon-lime soda and seasoning, where you can spoon up the savory, refreshing broth.

A restaurant-style gukbap made with tender Korean beef shank cooked in a pressure cooker and finished with a deep, spicy kick from homemade chili oil

Sizzling spicy gochujang sauce with pork shoulder, cabbage, and carrots—perfect as a side dish for rice.

A burst of savory flavor from plump shrimp layered with a savory and salty minced pollack roe sauce, then marinated.